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Avocado Basil Pesto Zucchini Noodles

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Fresh and vibrant zucchini noodles tossed in a creamy avocado basil pesto, topped with juicy tomatoes and cheese. This no-cook, 15-minute meal is light, nourishing, and perfect for warm days or quick lunches.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

  • 2 medium zucchini, ends trimmed
  • 1/2 cup packed fresh basil leaves
  • 1/2 large ripe avocado
  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons water, plus more if needed
  • 1/4 cup grated parmesan cheese or goat cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup sliced grape tomatoes

Instructions

  1. Spiralize the zucchini using a spiralizer, julienne peeler, or mandolin. Place the zucchini noodles in a large mixing bowl.
  2. In a food processor, combine basil, avocado, garlic, pine nuts, and lemon juice. Pulse until finely chopped.
  3. Add 3 tablespoons of water and process until smooth and creamy. Add additional water, one tablespoon at a time, if needed for desired consistency.
  4. Pour the avocado pesto over the zucchini noodles and toss until evenly coated.
  5. Season with salt and black pepper to taste.
  6. Top with grated parmesan or goat cheese and sliced grape tomatoes.
  7. Serve immediately at room temperature or chilled.

Notes

  • For extra protein, serve with grilled chicken, shrimp, or salmon.
  • To make dairy-free, omit cheese or use a dairy-free alternative.
  • Avoid salting zucchini in advance to prevent excess moisture.
  • Store in an airtight container for up to 2 days; pesto may darken slightly due to avocado oxidation.
  • If warming, sauté zucchini lightly for 1–2 minutes before adding pesto to avoid excess water.

Nutrition

Find it online: https://savorymomskitchen.com/avocado-basil-pesto-zucchini-noodles/